Grilled Whitefish with Dijon Mustard Crust


  • 4- (4-ounce) Whitefish Fillets, boneless, skinless
  • 4 TBSP - Dijon Mustard
  • 8 TBSP- Vince & Joe’s Bread Crumbs
  • Kosher Salt and Black pepper
  • 3 TBSP -Vegetable Oil


  1. Preheat a grill.
  2. Coat each fillet of fish with a thick layer of Dijon mustard.
  3. Dip each fillet in bread crumbs and season with salt and pepper.
  4. Brush a hot grill with the oil, and place each fillet on the grill. Grill for approximately 5 minutes, flip, and grill other side until done.
  5. To serve, place on plate and serve with potatoes, broccoli, or any of your favorite vegetables

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Paul Bouchard -2009 Chablis $26.99 750 ml. “Clean and focused, with apple, lemon and mineral notes. Nice, savory element on the finish.”